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Smoked Beef Brisket

This smoked brisket is a slow-cooked, tender cut of beef with a flavorful, crackly bark on the outside and juicy, smoky meat inside. It involves a careful rub, smoking with wood, and wrapping at the right time to develop deep flavor and perfect texture. The final result is a visually appealing, sliceable brisket with a rich aroma and melt-in-your-mouth tenderness.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8
Course: Main Course
Cuisine: Barbecue
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 5 pounds beef brisket preferably well-trimmed with fat cap
  • 1/4 cup coarse salt for rub
  • 2 tablespoons black pepper freshly ground
  • 2 tablespoons smoked paprika
  • Wood chunks hickory or oak wood for smoking
  • 1 cup apple cider or beer for spritzing
  • Aluminum foil for wrapping optional, for speed and moisture
  • Barbecue sauce or finishing salt optional glaze or finishing sauce for finishing touch

Equipment

  • Smoker
  • Meat thermometer

Method
 

  1. Combine salt, black pepper, and smoked paprika to create a flavorful rub, then thoroughly massage it into all sides of the brisket, pressing it into the meat to form an even crust.
  2. Place the seasoned brisket in the refrigerator uncovered for at least 1 hour or overnight; this helps the rub set and enhances flavor penetration.
  3. Preheat your smoker to 225°F, adding wood chunks of hickory or oak to create a steady smoke, and make sure the smoke is thin and blue, not thick and billowing.
  4. Place the brisket fat-side up on the smoker grates, and insert a meat thermometer probe into the thickest part of the meat to monitor internal temperature.
  5. Spritz the brisket with apple cider or beer every hour using a spray bottle to keep the bark moist and enhance flavor development.
  6. Smoke the brisket for about 6-7 hours, watching for the bark to develop a deep, crackly crust and the internal temperature to reach around 165°F, indicating the stall.
  7. Once the brisket hits 165°F, wrap it tightly in aluminum foil to retain moisture and speed up cooking, then return it to the smoker.
  8. Continue smoking until the internal temperature reaches 195-203°F, and the meat feels tender and pulls apart easily when tested with a probe or fork.
  9. Remove the brisket from the smoker, keep it wrapped, and let it rest for at least 30 minutes to allow juices to redistribute and the flavor to deepen.
  10. Unwrap the brisket, slice against the grain, and serve with optional barbecue sauce or a sprinkle of finishing salt for added flavor and shine.